3 tablespoons extra-virgin olive oil 2 tablespoons orange juice 1 tablespoon Dijon mustard 1 tablespoon pure maple syrup 1 teaspoon unseasoned rice vinegar
1/2 teaspoon ground coriander 1/4 teaspoon salt 2 cups shredded red beets 2 cups shredded carrots 2 tablespoons finely chopped fresh chives, plus more for garnish
Whisk Ingredients: Add shredded red beets, shredded carrots, and finely chopped chives to the bowl. Toss everything together until the vegetables are evenly coated with the vinaigrette.
Add Vegetables: Let the salad sit at room temperature for about 10 minutes to allow the flavors to meld together.
Garnish: Before serving, garnish the salad with additional chives for a fresh touch.